Preheat oven to 350 degrees. Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil.

Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and place crust on a wire rack to cool.

Set a 12-inch saute pan over medium heat, and add the butter and olive oil and once the butter is melted, add the yellow onions, red onions, and leeks to the pan and cook, stirring occasionally, until the onions and leeks are wilted, and lightly caramelized, about 8 minutes.

Add the ham, mushrooms, thyme, and garlic to the pan and season with 1 teaspoon of the salt and the pepper. Cook the onions, ham and mushrooms, stirring occasionally, until most of the moisture has cooked out of the mushrooms and they are caramelized, 8 to 10 minutes. Remove the pan from the heat and allow the onions, ham and mushrooms to cool for 10 minutes before placing in the pie crust.

In a medium bowl, combine the heavy cream, eggs, remaining 1/4 teaspoon salt and the nutmeg and whisk until just combined. Stir 1 1/2 ounces of the grated cheese, then pour the cream mixture over the onion mixture, and sprinkle the remaining cheese over top.

Place the pie tin on a sheet pan and place in the oven. Bake until golden brown, and the custard has set, 35 to 40 minutes. Be sure to rotate the sheet pan after 15 to 20 minutes to ensure even browning. Makes 1 (9 or 10-inch) pie

In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough just comes together to form a ball.

Transfer dough to a lightly floured surface and shape into a flat disk. Refrigerate overnight or at least 1 hour. Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness. Makes 8 servings

Combine 6 cups of water, the ginger, lemons, lemon juice, soy sauce, sugar, bay leaves, green onions, garlic, salt, pepper and red pepper flakes in a large saucepan. Bring to a boil. Season the shrimp with the Essence and place in the boiling water. Let cook for 2 minutes, remove the pan from the heat and allow the shrimp to steep in the boiling liquid.

After 2 minutes, remove the shrimp from the pan using tongs or a slotted spoon and allow them to cool at room temperature. Once cool enough to handle, cut the shrimp in half lengthwise and reserve until ready to assemble the rolls. For the rolls: Fill a large bowl with hot water. Place a clean kitchen towel next to the bowl.

Submerge 1 rice paper wrapper in the water and soak it until softened, about 1 minute. Carefully remove the rice paper from the water and lay it flat on the towel. In the center of the sheet, layer 2 tablespoons of the Napa cabbage, 5 or 6 enoki mushrooms, 2 tablespoons of grated carrots, 4 shrimp halves arranged side by side in a row. Place 2 mint leaves and 2 cilantro sprigs over the shrimp and fold the bottom of the wrapper over the filling.

Fold both sides inward over the filling, then roll up in egg roll fashion. Place seam side down on a plate and repeat the process with the remaining rice papers and filling ingredients. Once all the wrappers have been assembled, cut each spring roll in half on the bias so that you have 32 pieces. Place the spring rolls on a platter and serve with the dipping sauce at room temperature. Makes 16 whole spring rolls

Note: Spring Rolls can be assembled up to 4 hours in advance. Keep refrigerated, covered with damp paper towels and wrapped in plastic wrap.

In a small saucepan over medium heat, combine the sugar, vinegar, lemon zest and juice, soy sauce, salt, fish sauce, ginger and garlic. Bring to a boil, stirring often. Reduce the heat to a simmer and cook for 5 minutes.

Strain sauce into a clean, non-reactive bowl, and add the crushed red pepper flakes. Allow the sauce to cool completely before adding the carrots and cilantro. Serve in a decorative bowl alongside the spring rolls. Makes 1 cup sauce

Combine the meat with the Essence and flour in a mixing bowl and toss to combine. Heat the oil in a large cast iron Dutch oven or high-sided skillet over medium-high heat and brown the meat, in batches, until browned on all sides, 4 to 5 minutes.

Add 2 cups of the chicken broth and stir, scraping the bottom and sides of the pan to loosen any browned particles. Add the onions, bell peppers, salt, cayenne, and black pepper. Cook, stirring frequently, for 6 to 8 minutes, or until the vegetables are wilted. Reduce the heat to medium. Cover and cook, stirring occasionally, for 15 minutes.

Add the remaining cup of broth and continue to cook, uncovered, for about 1 hour longer, or until the meat is very tender and the gravy is thickened and flavorful. Add the parsley and serve immediately over white rice, if using. Makes 5 cups beef and gravy, about 6 servings

In a small sauce pot, bring the cream up to a simmer and reduce by 1/3. About 6 tablespoons of cream should be remaining. In a sauce pot, render the pancetta over medium heat, about 8 minutes, or until almost all the fat is rendered. Stir in the carrots, celery, and onions. Season with salt and pepper.

Sauté the vegetables for about 3 minutes or until the vegetables are translucent. In a mixing bowl, combine the meats. Season the meats with salt and pepper. Increase the heat and stir in the meat. Brown the meat for 5 minutes, or until the meat is medium brown in color.

Stir in the wine, garlic and diluted tomato paste, and reduce the heat to very low. Cook partially covered for 2 hours. From time to time stir in a tablespoon or so of the milk, by the end of the two hours the milk should be incorporated. Stir in the reduced cream. Season with salt and black pepper. Makes 4 servings

Place the pieces of steak on a plastic wrap covered work surface and cover with another piece of plastic wrap. Pound the meat to a 1/4-inch thickness with a meat mallet. Season both sides of the meat with 1 1/2 teaspoons of the Essence.

Fry the bacon in a large skillet until just crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan. Set the pan aside.

Combine the flour with 1 tablespoon of the Essence in a large shallow bowl. Whisk the egg with 1/2 cup of the milk and 1 1/2 teaspoons of the Essence in another bowl. Combine the bread crumbs and the remaining 1 tablespoon Essence in another shallow bowl or baking dish.

Dredge the meat in the seasoned flour, then dip in the egg wash, letting the excess drip off. Dredge the meat in the seasoned bread crumbs, coating each side evenly. Shake off any excess bread crumbs. Reserve the seasoned flour.

Reheat the bacon fat in the skillet over high heat until very hot but not smoking. In batches, without crowding (you may only be able to cook 1 portion at a time), carefully add the meat and fry until golden brown, 3 to 4 minutes on each side, adding a small amount of the vegetable oil, if necessary, for frying. Transfer to paper towels to drain.

Add 3 tablespoons of the reserved seasoned flour to the pan. Cook over medium-high heat, stirring constantly, for about 2 minutes, to make a light roux. Add the onions and cook, stirring often, until softened, about 4 minutes.

Whisk in the remaining 2 cups milk, the salt, and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and there is no raw flour taste, about 5 minutes. Stir in the bacon. Serve the steaks with the hot gravy and cheesy grits, if desired. Makes 4 servings

Preheat a deep-fryer fill with oil to about 3/4 of the way full to a temperature of 375 degrees. While the oil is heating, combine the cornmeal, flour, sugar, salt, Essence, baking powder, baking soda and black pepper in a mixing bowl and whisk to combine.

In a second mixing bowl, whisk together the eggs, buttermilk, grated onion, green onions and jalapenos. Add the wet ingredients to the dry ingredients and stir just until a batter comes together. Be careful not to overmix.

When the oil is hot, drop 1 1/2 tablespoons of the batter into the hot oil and fry, turning occasionally, until golden brown on all sides and cooked through, 3 to 4 minutes. Remove using a slotted spoon and let rest on a paper lined plate briefly before serving hot. Repeat with remaining batter. Makes about 2 1/2 dozen hushpuppies

Place the catfish in a non-reactive bowl. In a second bowl, whisk together the buttermilk, mustard, Essence, garlic and hot sauce and pour over the fish.

Stir to thoroughly coat, cover with plastic wrap, and refrigerate for 1 hour. Prepare the Lemony Tartar Sauce while the fish is marinating. Preheat 3/4-inch of oil in a large Dutch oven or heavy cast iron skillet to a temperature of 350 degrees.

Remove the fish from the refrigerator. Combine the flour, cornmeal, and salt in a re-sealable plastic food storage bag and shake to blend. Using a fork, remove the fish fingers, a few pieces at a time, from the marinade, allowing excess marinade to fall from the fish. Transfer the fish to the flour-cornmeal mixture and toss to coat. Transfer to a plate and repeat with the remaining fish.

Fry the fish, in batches if necessary, turning to promote even browning, until golden brown, crispy, and cooked through, 2 to 3 minutes per side. Using a slotted spoon, transfer to a paper-lined plate to rest briefly before serving hot with the Lemony Tartar Sauce. Makes 4 servings

In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms.

Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.

Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately. Makes 4 servings

Combine the buttermilk, 1/4 cup of the Essence, the salt, sugar, and garlic in a large non-reactive bowl. Stir to blend. Immerse the chicken in the mixture and refrigerate for at least 4 hours and for up to 24 hours.

Combine the flour, remaining 1/4 cup Essence, and the cayenne in a large doubled brown paper bag or heavy plastic freezer bag and shake to blend. Drop the chicken, a few pieces at a time, into the flour mixture and shake thoroughly to completely coat.

Remove the chicken and shake off the excess flour. Repeat the coating process with the remaining chicken pieces. Place the coated chicken on a large wire rack set over a sheet pan and let rest until ready to fry, at least 20 minutes.

In a medium Dutch oven or heavy pot, heat enough oil to come 4 inches up the sides to 300 degrees over medium-high heat. Add the chicken in batches, skin side down, and fry undisturbed until golden brown, about 10 minutes. Turn and fry until golden brown on the second side, 8 to 10 minutes.

Remove the chicken and drain on paper towels. (Note: An even oil temperature is the key to successfully frying chicken; a clip-on candy or deep-fry thermometer should be kept in the pot at all times. The temperature should remain between 280 degrees and 300 degrees during cooking.)

Allow the chicken to rest at least 5 minutes before serving. To serve, arrange the chicken on a platter, or place in a large waxed "take-out" box to transport. Makes 8 servings

Preheat the oven to 200 degrees. Set a 10-inch nonstick saute pan over medium heat and add the olive oil and once hot, place the sausage in the pan. Cook the sausage until most of the fat has rendered and the sausage is no longer pink, about 4 to 5 minutes.

Once cooked, remove the sausage (leaving as much of the oil in the pan as possible), and set aside until ready to use. Return the pan to the heat and add the pepper. Saute the pepper until soft, about 4 to 6 minutes. Remove the pepper from the pan and set aside until ready to use.

Return the pan to the stove and add the butter. In a medium bowl, combine the eggs, heavy cream, Essence, salt and pepper. Whisk thoroughly to combine all of the ingredients.

Once the butter stops foaming, add the egg mixture to the pan and cook, stirring occasionally using a rubber spatula. Scrape the bottom of the pan and fold the cooked egg over itself. Cook the eggs for about 2 minutes and remove from the heat.

To assemble the burritos, place 1/8 of the egg on the bottom 1/3 of a warmed tortilla. Top with an 1/8 of the sausage, followed with 2 tablespoons of cheese, 1/4 cup of the black beans, and 1/4 cup of the yellow rice.

Top with 2 tablespoons of the sour cream and roll the burrito from the bottom up and rest in an oven-proof casserole dish with the seam down. Place the casserole in the oven. Continue with the remaining tortillas and place them in the casserole as well, to keep warm. Serve the burritos with the salsa, and pickled jalapenos. Makes 8 burritos

Place 1 cup of sugar, the water and lemon juice in a 3-quart saucepan over medium-high heat. Stir constantly until all the sugar is dissolved.

Bring the pan to a boil, and cook, stirring occasionally until the sugar turns an amber color, about 4 to 5 minutes. Remove the pan from the heat, and allow the caramel to cool slightly, about 2 minutes. Swirl the butter into the caramel, and return to the heat.

Add the heavy cream and the milk to the caramel and stir to combine. The caramel may harden into but do not be alarmed, continue to stir and cook until the caramel has dissolved and is incorporated into the cream and milk. While the saucepan is heating, place the egg yolks, whole eggs, cornstarch, and remaining 1 1/4 cups sugar in a non-reactive bowl.

Beat with a whisk until a smooth pale yellow paste is formed. Add 1 cup of the hot cream mixture to the egg mixture and whisk to combine. Add the egg mixture to the hot cream mixture in the saucepan and cook, stirring constantly, for 4 to 5 minutes. Raise the heat to medium-high and continue to cook the pudding, stirring constantly with a whisk, until thickened.

Pour the pudding through a sieve into a large glass or nonreactive metal bowl. Use a whisk to beat the pudding while you drizzle the Schnapps into the bowl. Allow the pudding to cool slightly before serving with shortbread cookies. Makes 6 cups, 8 servings

Preheat the oven to 325 degrees. Lightly grease a 9-inch springform pan with 1 teaspoon of the butter and set aside. In a large bowl fitted with an electric mixer, cream the remaining 8 ounces of butter. Add the sugar and beat until light. Add the flour and salt, and mix just until incorporated, being careful not to overmix.

Press the dough into the bottom of the prepared pan. Pierce the dough all over with the tines of a fork, and press the edges decoratively with the flat side of the tines. Combine the sugar and cinnamon in a small bowl and sprinkle lightly over the dough.

Cut into 12 wedges before baking. Bake until set and pale golden brown, 30 to 40 minutes. Remove from the oven and release the sides of the pan. Let cool before serving, or store in an airtight container for up to 3 days and serve at room temperature.

Preheat the oven to 250 degrees. In a mixing bowl, combine the buttermilk, hot sauce, sugar and Essence and stir to blend. In a shallow dish combine the flour, baking powder, black pepper, cayenne pepper, and salt and stir to blend. Peel the onions and slice crosswise into 1/2-inch thick slices. Carefully separate the slices into separate rings.

Position a wire rack over a baking sheet. Dip the rings into the buttermilk and shake off any excess liquid. Working with a few slices at a time, dredge the slices into the flour mixture, shake off any excess, then dip again in the buttermilk and again in the flour mixture. Shake off any excess and transfer to the wire rack. Repeat with remaining onion slices.

Position a second wire rack over a baking sheet and place in the warmed oven. Fill a large, heavy Dutch oven with at least 2-inches of oil and heat to a temperature of 360 degrees. (Or, alternatively, preheat a deep-fryer to 360 degrees.)

Fry the onion rings in batches, adding only as many rings as will fit without touching in 1 layer, until golden brown and floating on the surface of the oil, 2 to 3 minutes.

Remove, using tongs, and transfer to a paper-lined plate to drain briefly, then transfer to the rack in the warm oven while you finish frying the remaining onion rings. Serve onion rings hot. Makes 4 to 6 servings

Put the potatoes in a saucepan and add enough water to cover. Bring to a boil. Cook, partially covered, until fork tender, about 10 minutes.

Drain and transfer to a salad bowl. While the potatoes are still warm, season with the salt, cayenne, black pepper and lemon juice and toss well to combine. Add the celery, green onions, parsley and eggs.

Combine the mayonnaise and mustard and add to the bowl. Sprinkle the bacon over the salad and toss gently but thoroughly to mix well. Serve immediately or refrigerate and serve slightly chilled. Makes about 2 quarts, 6 servings

Preheat a grill to medium-low heat and brush with an oil soaked rag. Season the chicken legs on both sides with the salt and pepper. Place the chicken on the grill when hot, skin side down, and cook, adjusting chicken's position and turning occasionally, until chicken appears to be about half-way cooked, about 10 minutes.

Use a basting brush to brush the chicken legs with the barbecue sauce and continue to cook, turning frequently and reapplying barbecue sauce each time the chicken is turned, until chicken is cooked through and an instant-read thermometer inserted into the thickest part registers 160 degrees, 10 to 12 minutes longer. Makes 6 servings

In a large pot, heat the oil over medium-high heat. Add the onions and cook, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, cane syrup, vinegar, Worcestershire, hot sauce, mustard, Essence, and red pepper flakes and bring to a boil.

Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving. Makes about 4 cups

To make the marinade, in a bowl, combine the apple juice, brandy, brown sugar, mustard, oil, 1 teaspoon of the salt, 12 teaspoon of the pepper, the cinnamon, allspice, and cayenne and whisk well to combine and dissolve the sugar.

Place the loin in a large re-sealable plastic bag and add the marinade. Seal and place in a large baking dish. Let marinate in the refrigerator for 8 hours or overnight, turning occasionally.

Preheat a grill to medium-low heat (230 degrees to 250 degrees). Remove the pork from the marinade and pat dry, discarding the marinade, and season on all sides with the Essence and the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Grill the pork with the grill lid closed, turning several times, until an instant-read thermometer registers an internal temperature of 145 degrees when inserted into the thickest portion of the meat, about 45 minutes, depending upon the thickness of the meat. Remove the pork from the grill, cover loosely with aluminum foil, and let rest for 10 minutes before carving. Makes 6 servings

In a small bowl, combine the chicken stock, mirin, honey, cornstarch and salt, and stir until smooth. Set aside. Place a wok over medium heat. Add the peanut oil and when hot, add the ham and stir-fry for 1 minute. Add bok choy and asparagus and stir-fry until crisp-tender, about 2 minutes. Add the stock mixture to the vegetables and stir to coat.

Cook, stirring, until the vegetables have absorbed most of the sauce and are moist and tender, 3 to 5 minutes. Remove from the heat. Serve immediately with rice. Makes 4 servings

Combine the halved garlic cloves, rosemary, sage, and thyme in a food processor, and process until smooth. Add the olive oil and sherry vinegar, and process to combine.

Season the skirt steak with the kosher salt and black pepper. Place it in a resealable plastic bag and add the garlic-herb marinade. Seal the bag, and refrigerate for at least 2 and up to 4 hours, turning occasionally.

Preheat a grill to medium high. Remove the steak from the refrigerator and allow it to come to room temperature for 30 minutes.

Remove the steak from the marinade (discard the marinade), and wipe any excess marinade off the steak with paper towels. Place the steak on the grill and cook for 4 minutes. Rotate the steak 45 degrees and cook for another 4 minutes. Turn the steak over and cook for 4 to 6 minutes for medium- rare. Transfer the steak to a cutting board and let it rest for 5 to 7 minutes before slicing.

While the steak is resting, prepare the spinach: Set a large 12-inch skillet over medium-high heat and melt the butter in it. Add the minced garlic and cook, stirring, until it is soft and fragrant, about 1 minute. Add the spinach, 1/2 teaspoon of the salt, and the white pepper.

Cook, stirring, until the spinach is wilted and tender, 3 to 4 minutes. Remove the skillet from the heat. When ready to serve, thinly slice the steak across the grain. Serve it with crusty bread and the wilted spinach. Serves 4